Alentejo Purslane Soup with Sheep’s Cheese and Eggs

Alentejo-style purslane soup with sheep’s cheese and eggs is one of the most distinctive recipes in Alentejo’s summer cuisine. The purslane is cooked in an aromatic broth with olive oil, onion, garlic, and potatoes.

Served over slices of Alentejo bread and enriched with poached eggs and cured sheep’s cheese, it is a complete meal deeply rooted in the region’s rural traditions.

Serves: 4
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: about 1 hour

Ingredients for purslane soup

• 300 g fresh purslane leaves, prepared
• 600 g potatoes
• 1 medium onion
• 1 small head of garlic
• 60 ml of Galega Single-Varietal Extra Virgin Olive Oil — 500 ml
• 1.2 l boiling water
• 4 eggs
• 1 package of Cured Sheep’s Cheese Pieces — 180 g
• 240 g Alentejo bread, cut into slices
• Salt to taste

How to make Alentejo-style purslane soup

1. Prepare the purslane. Separate the leaves, discarding the thicker stems and any damaged parts. Wash them thoroughly in several changes of water and leave to drain.
   
2. Prepare the sautéed onion. Cut the onion into thin slices. Heat the olive oil in a wide saucepan, add the onion, and cook over medium heat for seven to eight minutes, until soft and lightly golden.
3. Add the purslane. Add the washed leaves and sauté for five minutes, stirring with a wooden spoon to coat them well in the olive oil and onion.
4. Cook the potatoes. Pour in the boiling water. Remove only the outer white skin from the head of garlic, leaving it whole and the individual cloves unpeeled. Add it to the broth with the potatoes, cut into thick slices. Season lightly with salt and cook for 18 to 20 minutes.
5. Poach the eggs. When the potatoes are almost cooked, crack the eggs one at a time directly into the broth. Poach for five to six minutes, until the whites are firm. For children, pregnant women, older adults, or people with weakened immune systems, cook the eggs thoroughly.
6. Add the cheese. If necessary, cut the pieces of cheese to a similar size. Carefully add them to the pot and heat for two minutes. The cheese should soften slightly without falling apart.              
7. Serve. Divide the slices of Alentejo bread among deep bowls and ladle the broth over them. Serve the potatoes, purslane, cheese and one egg in each bowl.

How to choose and prepare purslane

Choose tender purslane with firm, fleshy leaves and no yellow or damaged areas. As it grows close to the ground, it should be washed carefully in several changes of water to remove all the soil.

If picking them directly from a field or garden, use only plants that have been correctly identified and come from clean areas, away from roads and recently treated land.

How to make a flavourful, balanced broth

Cook the onion slowly in the olive oil before adding the purslane. This sauté forms the base of the broth and helps mellow the plant’s vegetal flavour. Avoid letting the onion or garlic burn, as they can make the soup bitter.

Add the whole head of garlic, removing only the outer white skin. This allows it to release its aroma gradually without overpowering the other ingredients. Season with a little salt at the start, as the cured cheese and bread also add seasoning.

Wine to serve with purslane soup

The vegetal character of purslane and the intensity of cured sheep’s cheese call for a fresh white wine with some structure. We suggest Vidigueira Escolha dos Sócios Antão Vaz DOC, served at 10 to 12 °C.

The wine’s freshness complements the purslane, while its structure balances the olive oil, egg and lingering flavour of the cured cheese.

Preparing ahead and storing

You can prepare the sautéed onion, purslane and potatoes a few hours ahead. Set aside the eggs, cheese and bread to add only when reheating and finishing the soup.

If there are leftovers, do not leave the soup at room temperature for more than two hours. Divide it into small, sealed containers so it cools more quickly, and store it in the fridge. Consume within 24 hours and heat thoroughly before serving, until the broth comes to a boil.

Indicative nutritional information

Per serving (1/4 of the recipe):

• Energy: 690 kcal
• Protein: 27 g
• Fat: 36 g
• Carbohydrates: 64 g
• Fibre: 6 g
• Salt: 1.8–2.6 g

The values shown are estimates based on the quantities listed and may vary depending on the ingredients used. This information is provided as a guide.

Frequently asked questions

Are only the purslane leaves used?

Traditionally, mainly the leaves are used. Remove the thicker stems, as they can remain fibrous even after cooking.

Should the head of garlic be added whole?

Yes. Remove only the outer white skin, keeping the head whole and the natural skin on each clove. This lets the garlic flavour the broth without becoming too intense.

Does cured sheep’s cheese melt in the broth?

It should not melt completely. The pieces warm up and soften slightly, but retain some texture and add depth to the broth.

Can purslane soup be made without onion?

Yes. In the traditional version from the Évora region, the onion can be omitted and a larger quantity of whole garlic is used.

Bring this Alentejo tradition to the table

Prepare this recipe with Galega Single-Variety Extra Virgin Olive Oil and Cured Sheep’s Cheese Pieces. Pair it with Vidigueira Escolha dos Sócios Antão Vaz DOC.

For another summer idea, also discover Alentejo-style gazpacho with black pork ham.